Tiramisu glace_la Perruche

Frozen tiramisu

scroll Go to the content
  • Servings 6 people
  • Prep : 25 minutes
  • Cooking : 12h of rest minutes
Tiramisu glace_la Perruche


For the topping:

  • 300 g mascarpone
  • 4 eggs
  • 65 g la Perruche Cassonade brown sugar
  • 20 ml amaretto

For the rest of the recipe:

  • 250 g sponge fingers
  • 200 ml coffee
  • 25 g unsweetened cocoa powder


For the mascarpone topping:

  1. Separate the whites from the yolks.
  2. Beat the egg whites with a mixer.
  3. Mix the mascarpone with the la Perruche Cassonade brown sugar and egg yolks.
  4. Once the whites are stiff, add the mascarpone mixture and beat with a mixer on a low speed so you prevent the egg whites softening.
  5. Add a dash of amaretto.
  6. Place in a mixing bowl and chill in the fridge.

To assemble:

  1. Pour the coffee into a dish.
  2. Soak the sponge biscuits in it but don’t leave them in long.
  3. Line the bottom of a square dish with sponge fingers; cut them if needed so that they lie flat.
  4. Cover with a layer of mascarpone cream.
  5. Cover with another layer of sponge fingers and finish with a layer of mascarpone cream.
  6. Smooth with a spatula.
  7. Leave in the freezer for at least 12 hours.

Chef's tip

To really bring out the flavour, get the tiramisu out of the freezer at least 10 minutes before serving.

Share your delicious recipes with us

Discover the other recipes of la Perruche

Enter the world of La Perruche with incredible recipes for exceptional food you can share with everybody …